Ingredients

The following ingredients have 4 Servings
  • 110 g softened butter/buttery spread
  • 110 g caster sugar
  • 110 g self raising flour (sieved)
  • 2 large eggs
  • 2 tbsp lemon & elderflower curd
  • 12 x ⅓ tsp lemon & elderflower curd
  • icing sugar for dusting

Instruction

  • Place 12 cupcake cases into a cake tray.
  • Preheat oven to 180ºC.
  • Place the butter and sugar into a bowl and cream together using an electric whisk until pale and fluffy.
  • Whisk in the eggs one at a time.
  • Fold in the flour gradually.
  • Finally fold in 2 tbsp lemon & elderflower curd.
  • Divide the mixture between 12 cupcake cases.
  • Then place ⅓ tsp of lemon & elderflower curd into the centre of each case.
  • Place the tray in the oven and bake for 15 minutes or until cakes are golden and spring back to the touch (or a cocktail stick comes out clean).
  • Allow to cool on a rack and then dust with icing sugar.